In 2013, long-time Sriracha fan and Illinois-based independent filmmaker Griffin Hammond set out to create a 30-minute documentary about the hot sauce, covering everything from how it's made to the folks who love it.

"I've been eating it for nine or ten years now," Hammond told Business Insider. "It's just a really good sauce. There aren't a lot of people I've talked to who don't like it."

Hammond's film is still in production, but he has just unveiled his Kickstarter campaign, which has surpassed the $5,000 Hammond was hoping for. At the time of this post, the Sriracha movie has over $7,000 pledged with over 300 backers, and 30 days left to go on Kickstarter.

Those who invest the minimum of $5 will receive digital copies of the movie and have their name mentioned in the credits.

Hammond gave us some stills for a sneak peek at his project.

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This is David Tran, the founder of Huy Fong Foods and the man behind cult-favorite condiment Sriracha. He first started selling Sriracha out of the back of his van in Los Angeles in the early 1980s.

You might think from the exotic packaging with phrases in Vietnamese, Chinese, French, English, and Spanish that the bright red sauce is imported. But though the Americanized "rooster sauce" is based on a similar recipe from Thailand, Tran's popular version is actually bottled in California with jalapeño peppers from an independent farm.

The bottles are then distributed from the Rosemead factory to grocery stores and restaurants around the U.S. The sauce is also sold in Europe and Canada.

For the film, Hammond interviewed some of Sriracha's biggest fans, like the author of "The Sriracha Cookbook," Randy Clemens (right), and a number of other chefs who are obsessed with using it as an ingredient.